First, let's fry the chicken.

Place the flour, salt and pepper in a shallow dish or bowl.

Mix the water and egg and set aside.

Dip each piece of chicken in this order: first into the flour, then into the egg then back into the flour. You're done with that part!

Now heat about an inch of oil in a skillet over high heat. This should take about 6 or 7 minutes to get hot, but keep an eye on it. To see if your oil is hot enough for frying, dip just the end of one of the pieces of chicken in. Does it sizzle all over immediately? If it doesn't, or if it takes a second or two to sizzle it's not hot enough yet. Once your oil sizzles as soon as your meat touches it, gently add a few pieces at a time.

After they have been in the skillet about three or four minutes, turn your heat down to medium or medium high and just keep it sizzling. If things slow down, turn the heat back up but do your best to keep things steady.

Turn the chicken after 8 to 9 minutes or earlier if it's getting too dark on one side. Fry the second side another 6 to 7 minutes until it's brown all over. You can cheat and cut a piece open to see if it's done if you need to.

Set the chicken on a paper towel to drain. As it cools it will crisp, so I like to make mine at least 15 minutes before we plan to eat, but you don't have to. Slice the chicken into bite size pieces.

Place the rest of the ingredients on dinner plates and top with the chicken. Add your favorite dressing and enjoy. Start to finish this takes me about 30 minutes.